SIMPLE SHRIMP AND GRITS RECIPE RECIPES

Steps:

• Put the shrimp in a bowl and season with the pepper, cayenne, smoked paprika and 1½ tsp of salt. Chill until needed. Tip the grits into a pan then pour over the milk. Start to stir, then turn on the heat to medium and bring to the boil. Once the milk starts to simmer, turn down the heat slightly and stir continuously for 8-10 minutes to ensure the grits don’t become lumpy.
• When the grits have absorbed most of the liquid and are the consistency of thick porridge, add the butter and cheese, stirring continuously to ensure the grits are smooth. Season to taste, then set aside and keep warm.
• Cook the smoked bacon in a hot pan for 5-7 minutes or until the fat has rendered. When the bacon is golden, remove to a bowl using a slotted spoon and set aside.
• Turn down the heat to medium and carefully pour the bourbon into the pan to deglaze it. It will bubble a little, then start to reduce. Cook until reduced by half. Add the butter and let it melt into the bourbon and bacon fat.
• Add the garlic, fry for a minute, then add the seasoned shrimp, flat-sides down. Cook for 2-3 minutes then turn the shrimp over. Return the cooked bacon to the pan with the lemon juice and cook for 2 minutes, then turn up the heat slightly so the pan juices begin to bubble and create a light sauce. Once the shrimp turn pink and have curled slightly, they’re ready. Remove from the heat.
• Spoon generous helpings of the grits onto plates, then pile the shrimp and bacon mixture into the centre of the grits. Spoon over the juices from the pan and sprinkle with some of the parsley and spring onions.

Steps:

• 1. In a large saucepan, bring the water and pinch of salt to a boil. When boiling, slowly stir in the grits. 2. Reduce heat to low and simmer until the grits are smooth and tender (about 20 minutes), stirring frequently. When finished, set aside and keep warm.? 3. In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the ham and cook over medium-high heat until crisp. Then, stir in the onion and green pepper. Cook until the onion is translucent (about 4 minutes).? 4. Add the shrimp to the onions and bell pepper. Cook over medium-high heat until the shrimp turns pink (about 45 seconds). Remove the shrimp from the pan and set aside.? 5. Add the white wine to the skillet, stirring to dissolve any brown bits on the bottom of the skillet. Slowly stir in the cream. Then, reduce the heat to low. Simmer the cream sauce until thickened (about 10 minutes). Then, season with salt and pepper to taste.? 6. To serve, divide the grits into two portions. Line the edge of each plate with shrimp and top with the cream sauce.